Ultimate Slow Cooker Potatoes

3

cups boiling water

1 1/2

cups milk

1/2

cup butter or margarine, cut into pieces

1/2

cup sour cream

1

package (8 oz) cream cheese, cut into cubes

1

teaspoon garlic salt

1/4

teaspoon pepper

3

cups Betty Crocker® Potato Buds® mashed potatoes (dry)

Gravy or chopped fresh parsley, if desired

1. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix boiling water, milk, butter, sour cream and cream cheese with whisk until blended. Add garlic salt, pepper and dry potatoes; mix just until blended.
2. Cover; cook on Low heat setting 1 hour 30 minutes, stirring once after 1 hour.
3. Before serving, stir potatoes. Serve immediately, or hold in slow cooker on Low heat setting up to 3 hours, stirring every 30 minutes. If potatoes become too thick, stir in additional milk, about 2 tablespoons at a time. Serve with gravy or sprinkle with chopped parsley.

Makes 12 servings (2/3 cup each) 

 

Special Touch: Add your own special touch to delicious potatoes. Sprinkle with chopped fresh chives, canned French-fried onions or fresh grated Parmesan cheese.